Simple Beef Mechado: A Hearty Filipino Stew

In a bowl, marinate the beef chunks with soy sauce, lemon juice, and ground black pepper. Let it sit for at least 30 minutes to absorb the flavors.
Heat a bit of cooking oil in a large pot over medium heat. Add the garlic and onion, sautéing until softened and fragrant, about 3-4 minutes.
Add the marinated beef chunks to the pot and brown the beef on all sides for 5-7 minutes.
Stir in the tomato sauce, bay leaves, and beef broth cube. Mix well, and add water until the beef is just covered. Bring to a simmer and let it cook for about 1.5 to 2 hours, or until the beef is tender.
While the beef is simmering, prepare the vegetables. Add the sliced carrots and diced potatoes to the pot, stirring occasionally. Let the vegetables cook for 20-25 minutes or until they are tender.
Add the green bell pepper and Thai chili (if using) to the stew. Stir, and let it cook for another 5 minutes.
Taste the stew and adjust the seasoning with more soy sauce, salt, or pepper as desired.
Once the beef is tender and the vegetables are cooked, remove the bay leaves and serve the stew hot.
Serving and Storage Tips: